SOURDOUGH AND SOME TECHNOLOGICAL PROPERTIES OF SOURDOUGH BREAD AND ITS EFFECTS ON HEALTH

Öz

Bread has been considered the most traditional and basic food consumed worldwide for centuries. Nowadays the increasing interest in traditional breads has brought sourdough bread production to gain importance. Sourdough bread is produced from sourdough. Sourdough, in short, is a mixture of flour and water fermented by lactic acid bacteria (LAB) and yeast. In recent years, it has been observed that the studies of scientists, consumers and industries have focused on issues such as increasing the nutritional value of sourdough on bread, improving its structure and functional properties, and extending its shelf life. In addition, the increasing popularity of sourdough bread consumption, which is on the agenda with its positive effects on health, brings along the growth of the sourdough market. In this review, sourdough and its types, some technological properties of sourdough bread and their effects on health are brought together with detailed and current literature reviews.

Anahtar Kelimeler

• sourdough
• sourdough bread
• lactic acid bacteria

EKŞİ MAYA VE EKŞİ MAYALI EKMEĞİN BAZI TEKNOLOJİK ÖZELLİKLERİ İLE SAĞLIK ÜZERİNE ETKİLERİ

Öz

Ekmek, yüzyıllardır dünya çapında tüketilen en geleneksel ve en temel gıda olarak kabul edilmektedir. Günümüzde geleneksel ekmeklere olan ilginin artması ekşi mayalı ekmek üretiminin önem kazanmasını beraberinde getirmiştir. Ekşi mayalı ekmek, ekşi hamurdan üretilmektedir. Ekşi hamur, kısaca, laktik asit bakterileri (LAB) ve maya tarafından fermente edilmiş un ve su karışımıdır. Son yıllarda bilim insanlarının çalışmalarının, tüketicilerin ve endüstrilerin ilgilerinin ekşi hamurun ekmek üzerinde besin değerini arttırma, yapı ve fonksiyonel özellikleri geliştirme, raf ömrünü uzatma gibi konular üzerinde yoğunlaştığı görülmektedir. Ayrıca sağlık üzerine olumlu etkileri ile gündemde olan ekşi maya ekmek tüketiminin popülaritesinin artması, ekşi maya pazarının büyümesini de beraberinde getirmektedir. Bu derlemede ekşi maya ve çeşitleri, ekşi maya ekmeğin bazı teknolojik özellikleri ile sağlık üzerine etkileri detaylı ve güncel literatür taramaları ile bir araya getirilmiştir.

Anahtar Kelimeler

• Ekşi maya
• ekşi mayalı ekmek
• laktik asit bakterileri

Kaynakça

1. Abedfar, A., Hosseininezhad, M., Sadeghi, A., Raeisi, M., Feizy, J. (2018). Investigation on “spontaneous fermentation” and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough, LWT- Food Science and Technology, 96(1), 686-693. doi: 10.1016/ j.lwt.2018.05.071
2. Adisa, A. M., Ifesan, B. OT., Enujiugha, V. N., Adepeju, A. B. (2019). Microbiological and Physicochemical Properties of Wholegrain Millet Sourdough Breads, International Journal of Food and Nutrition Sciences, 4(2), 74-82. ISSN: 2167-0434
3. Anonymous (2009). Scientific report of EFSA prepared by data collection and exposure unit (DATEX) on “Monitoring of acrylamide levels in food”. The EFSA Scientific Report, 285, 1-26.
4. Anonymous (2012). Türk Gıda Kodeksi. Ekmek ve Ekmek Çeşitleri Tebliği. (2012/12). Gıda, Tarım ve Hayvancılık Bakanlığı. 4 Ocak 2012 tarih ve 28163 sayılı Resmi Gazete, Ankara.
5. Antognoni, F., Mandrioli, R., Potente, G., Taneyo Saa, D. L. ve Gianotti, A. (2019). Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains, Food Chemistry, 292(1), 211,216. doi: 10.1016/j.foodchem. 2019.04.061
6. Arzani, A. (2021). Emmer (Triticum turgidum ssp. dicoccum) Flour and Bread. Flour and Breads and Their Fortification in Health and Disease Prevention, Preedy, V. R. ve Watson R. R. (baş ed.), 2. Baskı, Academic Press Elsevier, Londra, İngiltere, s. 89-98. ISBN 978-0-12-814639-2.
7. Badem, A. (2021). Ekmek ve Unlu Mamuller. Temel Mutfak Teknikleri ve Yönetimi, Geçgin, E. ve Baltacı, M. (baş ed.), Detay Yayıncılık, Ankara, Türkiye, s. 265-286. ISBN: 978-6-0-5254394-8.
8. Bartkiene, E., Bartkevics, V., Krungleviciute, V., Pugajeva, I., Zadeike, D., Juodeikiene, G. (2017). Lactic acid bacteria combinations for wheat sourdough preparation and their influence on wheat bread quality and acrylamide formation. Journal of Food Science, 82(1), 2371–2378. doi: 10.1111/1750-3841.13858

9. Bartkiene, E., Bartkevics, V., Lele, V., Pugajeva, I., Zavistanaviciute, P., Mickiene, R., Zadeike, D., Juodeikiene, G. (2018). A concept of mould spoilage prevention and acrylamide reduction in wheat bread: Application of lactobacilli in combination with a cranberry coating. Food Control, 91(1), 284–293. doi: 10.1016/ j.foodcont.2018.04.019
10. Bartkiene, E., Bartkevics, V., Lele, V., Pugajeva, I., Zavistanaviciute, P., Zadeike, D., Juodeikiene, G. (2019). Application of antifungal lactobacilli in combination with coatings based on apple processing by-products as a bio-preservative in wheat bread production. Journal of Food Science and Technology, 56(1), 2989–3000. doi: 10.1007/ s13197-019-03775-w
11. Bartkiene, E., Bartkevics, V., Pugajeva, I., Krungleviciute, V., Mayrhofer, S., Domig, K. (2017a). Parameters of rye, wheat, barley, and oat sourdoughs fermented with Lactobacillus plantarum LUHS135 that influence the quality of mixed rye–wheat bread, including acrylamide formation. International Journal of Food Science and Technology, 52, 1473–1482. doi: 10.1111/ijfs.13412
12. Bartkiene, E., Bartkevics, V., Pugajeva, I., Krungleviciute, V., Mayrhofer, S., Domig, K. (2017b). The contribution of P. acidilactici, L. plantarum, and L. curvatus starters and L-(+)-lactic acid to the acrylamide content and quality parameters of mixed rye - wheat bread. LWT - Food Science and Technology, 80, 43–50. doi: 10.1016/j.lwt.2017.02.005
13. Belz, M. C.E., Axel, C., Arendt, E. K., Lynch, K. M., Brosnan, B., Sheehan, E. M., Coffey, A., Zannini, E. (2019). Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1. International Journal of Food Microbiology, 302, 69–79. doi: 10.1016/j.ijfoodmicro.2018.07.015
14. Bo, S., Seletto, M., Choc, A., Ponzo, V., Lezo, A., Demagistris, A., Evangelista, A., Ciccone, G., Bertolino, M., Cassader, M., Gambino, R. (2017). The acute impact of the intake of four types of bread on satiety and blood concentrations of glucose, insulin, free fatty acids, triglyceride and acylated ghrelin. A randomized controlled cross-over trial. Food Research International, 92, 40–47. doi: 10.1016/j.foodres.2016.12.019
15. Bobea, S. A., Belc, N., Cornea, C. P. (2022). The Use of Acid Dried Sourdough Starter to Improve Sensory Properties and Bread’s Shelf Life – A Review, Scientific Bulletin. Series F. Biotechnologies, 26(1), ISSN-L 2285-1364
16. Bolourian, S., Haddad Khodaparast, M. H., Movahhed, G. G., Afshary, M. (2010). Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (Baguette). World Applied Sciences Journal, 8, 101–106. ISSN: 1818-4952
17. Buksa, K. (2020). Effect of pentoses, hexoses, and hydrolyzed arabinoxylan on the most abundant sugar, organic acid, and alcohol contents during rye sourdough bread production, Cereal Chemistry, 97(1), 642-652. doi: 10.1002/cche.10280
18. Calvert, M. D., Madden, A. A., Nichols, L. M., Haddad, N. M., Lahne, J., Dunn, R. R., Mckenney, R. A. (2021). A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research, PeerJ Life and Environment, 9(1), e11389. doi: 10.7717/peerj.11389
19. Canesin, M. R., Cazerin, C. B. B. (2021). Nutritional quality and nutrient bioaccessibility in sourdough bread, Current Opinion in Food Science, 40(1), 81-86. doi: 10.1016/j.cofs.2021.02.007
20. Catzeddu, P. (2021). Sourdough Breads. Flour and Breads and Their Fortification in Health and Disease Prevention, Preedy, V. R. ve Watson R. R. (baş ed.), 2. Baskı, Academic Press Elsevier, Londra, İngiltere, s. 177-188. ISBN: 978-0-12-814639-2
21. Capurso, A., Capurso, C. (2020). The Mediterranean way: why elderly people should eat whole wheat sourdough bread—a little known component of the Mediterranean diet and healthy food for elderly adults, Aging Clinical and Experimental Research, 32(1), 1-5. doi: 10.1007/s40520-019-01392-3
22. Cechi, T., Ripari, V. (2018). Recipe, volatiles profile, sensory analysis, physico-chemical and microbial characterization of acidic beers from both sourdough yeasts and lactic acid bacteria, Europan Food Research and Technology, 244(1), 2027-2040. doi: 10.1016/bs.aambs.2017.02.003
23. Chen, D., Wang, J., Jia, F., Zhang, C. (2018). Effects of sourdough addition on the quality and shelf life of Chinese steamed bread. Grain and Oil Science and Technology, 1, 85–90. doi: 10.3724/sp.j.1447.gost.2018.18019
24. Chiș, M.S., Păucean, A., Stan, L., Suharoschi, R., Socaci, S.A., Man, S.M., Pop, C.R., Muste, S. (2019). Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough. CyTA – Journal of Food, 17(1), 744–753. doi: 10.1080/ 19476337.2019.1646320
25. Corsetti, A., Setanni, L. (2007). Lactobacilli in sourdough fermentation, Food Research International, 40(5), 539-558, doi: 10.1016/ j.foodres.2006.11.001
26. Curiel, J. A., Coda, R., Limitone, A., Katina, K., Raulio, M., Giuliani, G., Rizzello, C. G., Gobbetti, M. (2014). Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria, Journal of Cereal Science, 59(1), 79-87. doi: 10.1016/j.jcs.2013.09.011
27. Çetin Babaoğlu, H., Akın, N., Özkaya, B. (2022). Effects of Dephytinized Wheat Bran on Rheological Properties of Dough and Sourdough Fermentation, Selcuk Journal of Agriculture and Food Sciences, 36(1), 91-97. doi: 10.15316/ SJAFS.2022.013
28. Drakula, S., Novotni, D., Mustac, N. C., Voucko, B., Krpan, M. Hruskar, M., Curic, D. (2021). Alteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation, Food Bioscience, 44(1), 101424. doi: 10.1016/j.fbio.2021.101424
29. De Vuyst, L., Neysens, P. (2005). The sourdough microflora: biodiversity and metabolic interactions, Trend in Food Science and Technology, 16(1-3), 43-56. doi: 10.1016/j.tifs.2004.02.012
30. De Vuyst, L., Harth, H., Kerrebroeck, S. V., Leroy, F. (2016). Yeast diversity of sourdoughs and associated metabolic properties and functionalities, International Journal of Food Microbiology, 239(1), 26-34. doi: 10.1016/ j.ijfoodmicro.2016.07.018
31. De Vuyst, L. Van Kerrebroeck, S., Leroy, F. (2017). Chapter two – Microbial ecology and process technology of sourdough fermentation içinde Advances in Applied Microbiology, 100(1), 49-160. doi: 10.1016/bs.aambs.2017.02.003
32. Debonne, E., Van Bockstaele, F., Van Driessche, M., De Leyn, I., Eeckhout, M., Devlieghere, F. (2018). Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread. Food Control, 91, 12–19. doi: 10.1016/j.foodcont.2018.03.033
33. Demir, Y. (2021). Geleneksel Ekşi Mayanın Sağlık ve Ekmek Üzerindeki Etkileri, Aydın Gastronomy, 5(1), 63-70. doi: 10.17932/ IAU.GASTRONOMY.2017.016/ gastronomy_v05i1005
34. Demirkesen-Bıçak, H., Arıcı, M., Yaman, M., Karasu, S., Sağdıç, O. (2021). Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread, Foods, 10(3), 514. doi: 10.3390/foods10030514
35. Di Nunzio, M., Bordoni, A., Aureli, F., Cubadda, F., Gianotti, A. (2018). Sourdough fermentation favorably influences selenium biotransformation and the biological effects of flatbread. Nutrients, 10. doi: 10.3390/nu10121898
36. Dinç, T. (2019). Karakılçık: Ekşi Mayaya Dair Her Şey, Mutfakkitap, İstanbul, Türkiye, 360 s. ISBN: 978-605-86379-1-7
37. Esfahani, B. N., Kadivar, M., Shahedi, M., Soleimanian-Zad, S. (2017). Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation, Food Additives and Contaminants: Part A, 34(11), 1904-1914. doi: 10.1080/19440049.2017.1378444
38. Fang, L., Wang, W., Dou, Z., Chen, J., Meng, Y., Cai, L., Li, Y. (2023). Effects of mixed fermentation of different lactic acid bacteria and yeast on phytic acid degradation and flavor compounds in sourdough, LWT – Food Science and Technology, 174, 114438,. doi: 10.1016/ j.lwt.2023.114438
39. Fekri, A., Torbati, M., Yari Khosrowshahi, A., Bagherpour Shamloo, H., Azadmard-Damirchi, S. (2020). Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread. Food Chemistry, 306, 125620. doi: 10.1016/j.foodchem.2019.125620
40. Fernandez-Pelaez, J., Paesani, C., Gomez, M. (2020). Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update. Agronomy, 10(12), 1962. doi: 10.3390/agronomy10121962
41. Fraberger, V., Ladurner, M., Nemec, A., Grunwald-Gruber, C., Call, L. M., Hochegger, R., Domig, K. J., D’Amico, S. (2020). Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat. Microorganisms, 8, 1689. doi: 10.3390/ microorganisms8111689
42. Ganzle, M., Ripari, V. (2016). Composition and function of sourdough microbiota: From ecological theory to bread quality. International Journal of Food Microbiology, 239(1), 19-25. doi: 10.1016/j.ijfoodmicro.2016.05.004
43. Gobbetti, M., De Angelis, M., Di Cagno, R., Calasso, M., Archetti, G., Rizzello, C. G. (2019). Novel insights on the functional/nutritional features of the sourdough fermentation. International Journal of Food Microbiology., 302(1), 103–113. doi: 10.1016/j.ijfoodmicro.2018.05.018
44. Golaburda, R., Straumite, E., Sabovics, M., Kruma, Z. (2020). Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread, Foods, 9(12), 1837. doi: 10.3390/foods9121837
45. Graça, C., Lima, A., Raymundo, A., Sousa, I. (2021). Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products, Fermantation, 7(4), 246. doi: 10.3390/fermentation7040246
46. Gül, H., Acun, S., Hayıt, F., Şirikçi, B. S. (2021). Geleneksel Ekşi Mayalı Isparta Ekmeğinin Bazı Kalite Karakteristikleri Açısından Değerlendirilmesi, Isparta Uygulamalı Bilimler Üniversitesi Ziraat Fakültesi Dergisi, 16(1), 34-35. ISSN: 1304-9984
47. Hajnal, E. J., Orcic, D., Mastilovic, J. (2021). The Fate of Alternaria Toxins in the Wheat-Processing Chain. Flour and Breads and Their Fortification in Health and Disease Prevention, Preedy, V. R. ve Watson R. R. (baş ed.), 2. Baskı, Academic Press Elsevier, Londra, İngiltere, s. 37-51. ISBN: 978-0-12-814639-2
48. Hansen, A., Schieberle, P. (2005). Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects, Trends in Food Science and Technology, 16(1-3), 85-94. doi: 10.1016/j.tifs.2004.03.007
49. Huang, C., Huang, J., Zhang, B., Omedi, J. O., Chen, C., Zhou, L., Liang, L., Zou, Q., Zheng, J., Zeng, Y., Huang, W. (2023). Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation, Foods, 12(3), 605. doi: 10.3390/foods12030605
50. Huys, G., Daniel, H. M., De Vuys, L. (2013). Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria. In: Handbook on Sourdough Biotechnology, Gobbetti, M., Ganzle, M. (chief ed.), Springer, 105-154. ISBN: 978-1-4614-5425-0 (eBook)
51. Jin, J., Nguyen, T. T. H., Humayun, S., Park, S., Oh, H., Lim, S., Mok, I., Li, Y., Pal, K., Kim. D. (2021). Characteristics of sourdough bread fermented with Pediococcus pentosaceus and Saccharomyces cerevisiae and its bio-preservative effect against Aspergillus flavus, Food Chemistry, 345(1), 128787. doi: 10.1016/j.foodchem. 2020.128787
52. Kezer, G. (2022). Functional Perspective on Sourdough Bread, Turkish Journal of Agriculture – Food Science and Technology, 10(8), 1410-1414. doi: 10.24925/turjaf.v10i8.1410-1414.4860
53. Kirchhoff, E., Scieberle, P. (2001). Determination of Key Aroma Compounds in the Crumb of a Three-Stage Sourdough Rye Bread by Stable Isotope Dilution Assays and Sensory Studies, Journal of Agricultural and Food Chemistry, 49(1), 4304-4311. doi: 10.1021/jf010376b
54. Landis, E. A., Oliverio, A. M., McKenney, E. A., Nichols, L. M., Kfoury, N., Biango-Daniels, M. Shell, L. K., Madden, A. A., Shapiro, L., Sakunala, S. Drake, K., Robbat, A., Booker, M., Dunn R. R., Fierer, N., Wolfe, B. E. (2021). The diversity and function of sourdough starter microbiomes, eLife Ecology, Microbiology and Infectious Disease, 1-24. doi: 10.7554/eLife.61644
55. Lau, S. W., Chong, A. Q., Chin, N. L., Talib, R. A., Basha, R. K. (2021). Sourdough Microbiome Comparison and Benefits, Microorganisms, 9(7), 1355. doi: 10.3390/microorganisms9071355
56. Liu, T., Li, Y., Sadiq, F. A., Yang, H., Gu, J., Yuan, L., Lee, Y. K., He, G. (2018). Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread, Food Chemistry, 242(1), 404-411. doi: 10.1016/j.foodchem.2017.09.081
57. Liu, X., Zhou, M., Jiaxin, C., Luo, Y., Ye, F., Jiao, S., Huc, X., Zhang, J., Lu, X. (2018). Bacterial diversity in traditional sourdough from different regions in China, LWT – Food Science and Technology, 96(1), 251-259. doi: 10.1016/j.lwt.2018.05.023
58. Longin, C. F. H., Afzal, M., Pfannstiel, J., Bertsche, U. Melzer, T., Ruf, A., Heger, C., Pfaff, T., Schollenberger, M., Rodehutscord, M. (2023). Mineral and Phytic Acid Content as Well as Phytase Activity in Flours and Breads Made from Different Wheat Species, International Journal of Molecular Sciences, 24(3), 2770. doi: 10.3390/ijms24032770
59. Loponen, J., Ganzle, M. G. (2018). Use of Sourdough in Low FODMAP Baking, Foods, 7(7), 96. doi: 10.3390/foods7070096
60. Ma, S., Wang, Z., Guo, X., Wang, F., Huang, J., Sun, B., Wang, X. (2021). Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review. Food Chemistry, 360, 130038. doi: 10.1016/j.foodchem.2021.130038
61. Mantzourani, I., Plessas, S., Odatzidou, M., Alexopoulos, A., Galanis, A., Bezirtzoglou, E., Bekatorou, A. (2019). Effect of a novel Lactobacillus paracasei starter on sourdough bread quality, Food Chemistry, 271(1), 259-265. doi: 10.1016/j.foodchem.2018.07.183
62. Martin-Garcia, A., Riu-Aumatell, M., Lopez-Tamames, E. (2021). Influence of process parameters on sourdough microbiata, physical properties and sensory profile, Food Reviews International, 1-15. doi: 10.1080/ 87559129.2021.1906698
63. Menezes, L. A. A., Minervini, F., Filannnino, P., Sardaro, M. L., Lindner, J. D. D. (2018). Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects, Frontiers in Microbiology, 9(1), 1972. doi: 10.3389/ fmicb.2018.01972
64. Montemurro, M., Pontonio, E., Gobbetti, M., Rizzello, C. G. (2019). Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours, International Journal of Food Microbiology, 302(1), 47-58. doi: 10.1016/j.ijfoodmicro.2018.08.005
65. Mottram, D.S., Wedzicha, B.L., Dodson, A.T. (2002). Acrylamide is formed in the Maillard reaction, Nature, 419, 448-449.
66. Nachi, I., Fhoula, I., Smida, I., Ben Taher, I., Chouaibi, M., Jaunbergs, J. Bartkevics, V., Hassaouna, M. (2018). Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread, LWT – Food Science and Technology, 92(1), 435-441. doi: 10.1016/j.lwt.2018.02.061
67. Olejede, A. O., Ogunsakin, A. O., Sanni, A. I., Banwo, K. (2020). Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum, LWT - Food Science and Technology, 120(1), 108875. doi: 10.1016/j.lwt.2019.108875
68. Omedi, J. O., Huang, W., Zheng, J. (2019). Effect of sourdough lactic acid bacteria fermentation on phenolic acid release and antifungal activity in pitaya fruit substrate, LWT - Food Science and Technology, 111(2019), 309-317. doi: 10.1016/j.lwt.2019.05.038
69. Onacik Gür, S., Szafranska, A., Roszko, M., Stepniewska, S. (2022). Interaction of dough preparation method, green tea extract and baking temperature on the quality of rye bread and acrylamide content, LWT - Food Science and Technology, 154(1), 112759. doi: 10.1016/j.lwt.2021.112759
70. Özer, Y. E. (2021). Gestasyonel Diyabette Ekşi Mayalı Tam Tahıllı Ekmek Tüketiminin Kan Şekeri Üzerine Etkisi, Sakarya Üniversitesi Tıp Fakültesi İç Hastalıkları Anabilim Dalı Uzmanlık Tezi, Sakarya, Türkiye, 77 s.
71. Özkaya, B. (2019). Ekmek. Fermente Gıdalar: Mikrobiyoloji, Teknoloji ve Sağlık, Anlı, E. ve Şanlıbaba, P. (baş ed.), Nobel Akademik Yayıncılık, Ankara, Türkiye, s. 501-540. ISBN: 978-605-7846-35-8
72. Papadimitriou, K., Zoumpopoulou, G., Georgalaki, M., Alexandraki, V., Kazou, M., Anastasiou, R., Tsakalidou, E. (2019). Sourdough Bread içinde: Innovation in Traditional Foods (Ed: Galanakis, C. M.), Woodhead Publishing, Elsevier, Birleşik Krallık. ISBN: 978-0-12-814888-4 (online)
73. Pejcz, E., Czaja, A., Wojciechowicz-Budzisz, A., Gil, Z., Spychaj, R. (2017). The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread, Journal of Cereal Science, 77(1), 97-101. doi: 10.1016/j.jcs.2017.08.007
74. Petel, C., Onno, B., Prost, C. (2016). Sourdough volatile compounds and their contribution to bread: A review, Trends in Food Science and Technology, 59(1), 105-123. doi: 10.1016/ j.tifs.2016.10.015
75. Petel, C., Onno, B., Prost, C. (2017). Sourdough volatile compounds and their contribution to bread: A review, Trends in Food Science and Technology, 59 (2017), pp. 105-123.doi: 10.1016/j.foodchem.2019.125620
76. Plessas, S., Bekatorou, A., Gallanagh, J., Nigam, P., Koutinas, A. A., Psarianos, C. (2008). Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus, Food Chemistry¸107(2), 883-889. doi: 10.1016/ j.foodchem.2007.09.010
77. Plessas, S., Alexopoulos, A., Bekatorou, A., Mantzourani, I., Koutinas, A. A., Bezirtzoglou, E. (2011). Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage, Food Chemistry, 124(2), 627-633. doi: 10.1016/j.foodchem.2010.06.086
78. Plessas, S. (2021). Innovations in Sourdough Bread Making, Fermentation, 7(1), 29. doi: 10.3390/fermentation7010029
79. Rahsmi, B. S., Gayathri, D., Vasudha, M., Prashantkumar, C. S., Swamy, C. T., Sunil, K. S., Somaraja, P. K., Prakash, P. (2020). Gluten hydrolyzing activity of Bacillus spp isolated from sourdough, Microbial Cell Factories, 19(1), 130. doi: 10.1186/s12934-020-01388-z
80. Rizzello, C. G., Portincasa, P., Montemurro, M., Di Palo, D. M., Lorusso, M. P., De Angelis, M., Bonfrate, L., Genot, B., Gobbetti, M. (2019). Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses, Nutrients, 11(12), 2954. doi: 10.3390/nu11122954
81. Rizzello, C. G., Montemurro, M., Gobbetti, M. (2016). Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products, Journal of Food Science, 81(9), 2263-2272. doi: 10.1111/1750-3841.13410
82. Rolim, M. E., Fortes, M. I., Frankenberg, A. V., Duarte, C. K. (2022). Consumption of sourdough bread and changes in the glycemic control and satiety: A systematic review, Critical Reviews in Food Science and Nutrition, Taylor and Francis¸ doi: 10.1080/10408398.2022.2108756
83. Rollan G., Gerez, C. L., Dallagnol, A. M., Torino, M. I., Font, G. (2010). Update in bread fermentation by lactic acid bacteria. Current Research, Technology and Education Topics in Applied Microbiology and Microbial Biotechnology (Ed. Mendez-Vilas, A.) 2. Basım, Formatex, İspanya, s. 1168-1174. ISBN-13: 978-84-614-6195-0
84. Saeed, M., Raza, M. S., Randhawa, M., Shabbir, M. A., Ahmad, S. (2017). Volatiles formation by single strain starters of indigenously isolated lacic acid bacteria in Sourdough, Pakistan Journal of Agricultural Sciences, 54(1), 161-169. doi: 10.21162/PAKJAS/17.5103
85. Sakandar, H. A., Hüseyin, R., Kubow, S., Sadık, F. A., Huang, W., İmran, M. (2019). Sourdough bread: A contemporary cereal fermented product, Journal of Food Processing and Preservation, 43(3), e13883. doi: 10.1111/jfpp.13883
86. Scherf, K. A., Wieser, H., Koehler, P. (2018). Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products, Food Research International, 110(1), 67-72. doi: 10.1016/j.foodres.2016.11.021
87. Siepmann, F. B., Ripari, V., Waszczynskyj, N., Spier, M. R. (2018). Overview of Sourdough Technology: from Production to Marketing, Food Bioprocess Technology, 11(1), 242-270. doi: 10.1007/s11947-017-1968-2
88. Siepmann, F. B., Sousa de Almeida, B., Waszczynskyj, N., Spier M. R. (2019). Influence of temperature and of starter culture on biochemical characteristics and the aromatic compounds evolution on type II sourdough and wheat bread, LWT - Food Science and Technology, 108 (1), 199-206. doi: 10.1016/j.lwt.2019.03.065
89. Stadler, R.H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P.A., Robert, M-C., Riediker, S. (2002). Acrylamide from Maillard reaction products, Nature, 419, 449-450.
90. Suo, B., Chen, X., Wang, Y. (2021). Recent research advances of lactic acid bacteria in sourdough: origin, diversity, and function, Current Opinion in Food Science, 37(1), 66-75. doi: 10.1016/j.cofs.2020.09.007
91. Teleky, B.E., Martău, A.G., Ranga, F., Chețan, F., Vodnar, D.C. (2020). Exploitation of lactic acid bacteria and Baker’s yeast as single or multiple starter cultures of wheat flour dough enriched with soy flour. Biomolecules,10(1), 778. doi: 10.3390/biom10050778
92. Wang, Y. H., Yang, Y. Y., Li, H. Q., Zhan, Q. D., Xu, F., Li, Z. J. (2021). Characterization of aroma-active compounds in steamed breads fermented with Chinese traditional sourdough, LWT - Food Science and Technology, 152(1), 112347. doi: 10.1016/j.lwt.2021.112347
93. Warburton, A., Silcock, P., Eyres, G. T. (2022). Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread, Food Research International, 161(1), doi: 10.1016/j.cofs.2018.02.009
94. Xi, J., Xu, D., Wu, F., Jin, Z., Yin, Y., Xu, X. (2020). The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast, Food Bioscience, 38(1), 100775. doi: 10.1016/j.fbio.2020.100775
95. Xu, D., Zhang, H., Xi, J., Jin, Y., Chen, Y., Guo, L, Jin, Z., Xu. X. (2020). Improving bread aroma using low-temperature sourdough fermentation, Food Bioscience, 37(1), 100704. doi: 10.1016/j.fbio.2020.100704
96. Yan, Y. L., Hu, Y., Ganzle, M. G. (2018). Prebiotics, FODMAPs and dietary fiber — conflicting concepts in development of functional food products?, Current Opinion in Food Science, 20(1), 30-37. doi: 10.1016/j.foodres.2022.111885
97. Yan, B., Sadiq, F. A., Cai, Y., Fan, D., Zhang, H., Zhao, J., Chen, W. (2019). Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysis, International Journal of Molecular Sciences, 20(4), 818. doi: 10.3390/ijms20040818
98. Yıldız, B. (2020). Taze Meyvelerden Elde Edilen Ekşi Mayaların Ekmeklerin Kalite Özellikleri Üzerindeki Etkisinin Araştırılması, İstanbul Aydın Üniversitesi Lisansüstü Eğitim Enstitüsü, Yüksek Lisans Tezi, İstanbul, Türkiye, 90 s.
99. Yıldırım, R. M., Arıcı, M. (2019). Effect of the fermentation temperature on the degradation of phytic acid in whole-wheat sourdough bread, LWT – Food Science and Technology, 112(1), 108224. doi: 10.1016/j.lwt.2019.05.122
100. Zahra, A., Farooq, U., Saeed, M. T., Quddoos, M. Y., Hameed, A., Iftikhar, M. Noreen, A., Mahvish, S., Bukhari, S. R., Naqvi, S. N., Chaudhry, F., Rafique, A. (2022). Enhancement of sensory attributes and mineral content of Sourdough bread by means of microbial culture and yeast (Saccharomyces cerevisiae), Food Chemistry Advances, 1(1), 100094. doi: 10.1016/j.focha.2022.100094
101. Zhang, G., Wu, T., Sadiq, F., Yang, H., Liu, T., Ruan, H. ve He, G. (2016). A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough, Journal of Zhejiang University Science B, 17(1), 787-797. doi: 10.1631/jzus.B1600130
102. Zhang, G., Tu, J., Sadiq, F., Zhang, W., Wang, W. (2019). Prevelance, genetic diversity and technological functions of Lactobasillus sanfranciscensis in sourdough: A review, Comprehensive Reviews in Food Science and Food Safety, 18(4), 1209-1226. doi: 10.1111/1541-4337.12459